special chicken curry

special chicken curry

ingredients:

• chicken on the bone-1 kg
• onion sliced thin-2 big
• tomato chopped-2 medium
• garlic crushed-4-5
• curry leaves-2 sprigs
• salt
• oil-4-5 tbsp
• ghee-1-2 tbsp
• turmeric powder-1/2 tsp
• chopped coriander- 2 tbsp

for masala:

• grated coconut-3 tbsp
• poppy seeds-1 tbsp
• fennel seeds-1 tbsp
• cloves-6
• cardamom-2
• cinnamon- 2 inch
• garlic - 1 bulb
• ginger -2 inch
• chopped coriander leaves- 2tsp
• kashmiri whole red chilies-6
• water

procedure:

marinate chicken with salt and turmeric

grind the masala ingredients to a smooth paste

heat up a heavy bottom kadahi. add oil   ,now add sliced onions fry until golden then add the chopped tomatoes and ghee add very little salt and cook until soft .next add the marinated chicken mix well ,close lid and cook for 5-6 mins,the chicken meat turns white in color now add the ground masala (you can add very little water to rinse of the masala from the mixer,don't add too much).give the chicken a good mix ,close lid and cook until the oil seperates on sides,it will take around 20 minutes or so .you can now add water accordingly ,for chapathi's 1/2 a cup would do ,for rice add a cup or more water ,cook for another 8-10 minutes  .take off the heat.now heat oil 2 tbsp add crushed garlic and curry leaves,as the garlic turns golden add the tadka to the curry and close lid .serve with chapathi or rice or even bread

tip: when oil seperate on top that means the gravy is fully cooked with no rawness of spices and gravy has more flavour . and also the chicken has more flavour. when we add to much of water immediately you see a froth on top while boiling  ,that gives a raw smell and i feel that the gravy doesn't taste as good and the chicken pieces are not very flavourful

vegetable avalakki /poha

Vegetable avalakki/poha

Ingredients:

• avalakki/poha- 2cups
• onion chopped-2 medium
• green chili-2
• tomato big-1
• beans chopped- 6-7
• carrot chopped-1 small
• potato chopped-1 medium
• chopped coriander leaves- 2tbsp
• peanuts-3tbsp
• channa dal/ bengal gram-1tbsp
• mustard seeds- 3/4 tsp
• salt 
• oil-4-5 tbsp
• water

Procedure:

Heat up a kadahi add oil ,when its hot add bengal gram,peanuts and mustard seeds.as the mustard starts to splutter add green chili and onion, fry until onion turns translucent .next add the vegetables,add some salt  and fry them until 3/4 th cooked then add the poha mix well ,sprinkle some water as required to soften the poha ,check for salt add if required then add chopped coriander leaves .

 serve hot with tea.

Tip:

1.poha absorbs water quickly and might become mushy ,just sprinkle a little ,mix well ,check and the add more if required.

2.think poha/avalakki is preffered ,some even use paper avalakki 

lamb curry

LAMB CURRY

INGREDIENTS:

• lamb- 1/2 kg
• onion sliced- 2 medium
• tomato chopped-1 medium
• water for cooking

for masala :

• garlic- 1 medium bulb
• ginger -1 1/2 inch
• mint/pudina leaves- 3tbsp
• kashmiri redchili powder-1/2 to 1tsp
• pepper- 1/2 tsp
• clove-4
• cardamom-1
• cinnamon 1 inch
• poppy seeds- 1/2 tsp
• grated coconut- 1tbsp
• turmeric- 1/4 tsp

procedure:

clean the meat and pressure cook it along with salt ,onion ,tomato and little water to 4-5 whistle or more depending on the meat 

grind all the masala ingredients together with some water into fine paste

add the ground masala to the cooked mutton ,add water to get the desired gravy consistency and cook until the fat seperates on top ,and the gravy is nice and thick.

serve with hot rice